Gift giving time is around the corner and finding the right one for your baby cooks can be hard. Cookbooks are always fun, however sometimes reading the instructions may be daunting. Not to worry. There is a great cookbook for kids with just all pictures and very little instructions. If they can look at it, they can create some great main meal, snacks and even drinks.
Katie Shelly has given us Picture Cook, See Make Eat (Ulysses Press) a wonderful how to cookbook for beginning chefs. It's not the old fashioned kiddie cookbook with adult recipes made simple.To be honest this is even a good housewarming gift for adults who are completely clueless in the kitchen This has pictures vividly showing how tos on how to mince garlic and cube eggplants along with slicing avocado es and chopping onions. There is even a legend on the differences between high and low heats.Pictures of the ingredients are at the bottom of each page. Parents can definitely learn fromfrom the book too and even assist in making some of the dishes(relegate them to the chopping and turning on the oven)
The dishes are perfect for turning the younger set onto international cooking. Yes, there are fun recipes for tacos and chocolate cake along with egg creams and pancakes.However super sophisticated rigatoni and mushrooms along with hummus are also here along with the amazingly chic but easy to make affogato and pavlova .Chinese and Indian food are also represented in elaborate fried rice and chana masala.Comfort food abounds and kids will love the banana bread recipe along with the one for mashed potatoes and succotash. A budding chef will be heaven with all the recipes and could literally make every meal from an early morning breakfast to a heavenly dessert. He or she can also impress friends with whipping up cool snacks dips and drinks too.
The holidays will be here within the week. For any baby foodie Picture Cook, See, Make.Eat. is the perfect gift. It will not only get them excited about food but will get them in the kitchen and cooking. What other gift can offer that?
Showing posts with label Ulysess Press. Show all posts
Showing posts with label Ulysess Press. Show all posts
Saturday, November 23, 2013
Friday, November 8, 2013
The Po Boy Guide
NOLA or New Orleans Louisiana has given the world some of the best foods. One truly outstanding one is the po boy , a huge French bread filled with anything and everything, including gator. It is truly tasty and completely filling sandwich and one that can be created to suit anyone's tastes.Luckily there's a new cookbook out to guide those po boy fans.
Southern Po Boy Cookbook (Ulysses's Press) is a great and interesting compilation of po boy recipes..The book was written by New Orleans born foodie Todd-Michael St. Pierre who has written other cookbooks about the delicious cuisine of the Crescent City. His take on po boys is varied and best of all , any body including a young chef can make any one of the recipes. Mr. St.Pierre uses true Cajun/Creole ingredients such as alligator(!) and the famed and flavorful boudin sausage. he also has spins on the other NOLA sandwich , the muffaletta as well. There is a nod to pain perdu or French toast with the entire po boy bread dipped in egg and fried and stuffed with powdered sugar, jam and Canadian bacon.
Of course New Orleans also has an international population and Mr. St Pierre honors that in the recipes too. He has come up with The Mexican, a Cajun take on a taco, complete with beans, sour cream and chicken. The Germans are also given an homage to Germany with a po boy stuffed with bratwurst, Gouda cheese , sauerkraut and mustard For truly exotic, there are sandwiches that salute China and Thailand.The Beijing has pork chops cooked in soy sauce and black rice vinegar while The Bangkok fills a po boy loaf with squid and Thai chili. Of course it;s not a true po boy without Cajun mustard which gives the sandwich zing., There's also a spin on the traditional Cuban pork sandwich renamed The Havana by Mr. St Pierre.
For po boy New Orleans lovers or sandwich buffs , The Southern Po Boy Cookbook is for them.It is chock full of tasty and truly truly filling sandwiches.It caters to traditional Cajun and Creole as well as international flavors. The book is definitely one to own , perfect for those who love a good hearty dish .
Southern Po Boy Cookbook (Ulysses's Press) is a great and interesting compilation of po boy recipes..The book was written by New Orleans born foodie Todd-Michael St. Pierre who has written other cookbooks about the delicious cuisine of the Crescent City. His take on po boys is varied and best of all , any body including a young chef can make any one of the recipes. Mr. St.Pierre uses true Cajun/Creole ingredients such as alligator(!) and the famed and flavorful boudin sausage. he also has spins on the other NOLA sandwich , the muffaletta as well. There is a nod to pain perdu or French toast with the entire po boy bread dipped in egg and fried and stuffed with powdered sugar, jam and Canadian bacon.
Of course New Orleans also has an international population and Mr. St Pierre honors that in the recipes too. He has come up with The Mexican, a Cajun take on a taco, complete with beans, sour cream and chicken. The Germans are also given an homage to Germany with a po boy stuffed with bratwurst, Gouda cheese , sauerkraut and mustard For truly exotic, there are sandwiches that salute China and Thailand.The Beijing has pork chops cooked in soy sauce and black rice vinegar while The Bangkok fills a po boy loaf with squid and Thai chili. Of course it;s not a true po boy without Cajun mustard which gives the sandwich zing., There's also a spin on the traditional Cuban pork sandwich renamed The Havana by Mr. St Pierre.
For po boy New Orleans lovers or sandwich buffs , The Southern Po Boy Cookbook is for them.It is chock full of tasty and truly truly filling sandwiches.It caters to traditional Cajun and Creole as well as international flavors. The book is definitely one to own , perfect for those who love a good hearty dish .
Friday, June 21, 2013
A Leafy Green Cookbook
Eating greens isn't always an easy proposition. Most times they're prepared in dishes that can be quite bland or boring. Not anymore. There's a great new cookbook out there that turns greens into gold thanks to some tasty recipes. Kathryn Anible The Leafy Greens Cookbook shows us how with a variety of recipes, from pizza to smoothies.
The Leafy Greens Cookbook (Ulysses Press) is the perfect cookbook for those who want to incorporate more of them into their diet. Ms. Anible varies the recipes from creamy smoothies to crunchy wontons and cabbage rolls. Yes, there are salads but they're mixed with such ingredients as peanuts and eggs to give a multi layered dish. There as also the usual vegetarian fare however it has a kick to it.There's a frittata of baby greens that blends baby kale and spinach with eggs, chive and onion. Arugula pizza makes an appearance, too , the perfect dish for any vegetarian get together.
Another plus is that Ms.Anible uses lesser known greens like Swiss chard and broccoli raab. Many cookbooks rarely mention these but she has plenty of good dishes with them. She also uses fennel and watercress too, again these are almost never given a thought. For those who are not well versed in the types of greens out there. there is a very handy and extensive guide on them in the beginning of the cookbook. She describes both in taste and texture and offers recommendations with how to cook each one.
Yes, it is hard to eat greens. However with a cookbook of easy recipes focusing on them, kale, bok choy and dandelions greens, to name a few never looked so good. The Leafy Greens Cookbook will not only having you waiting healthy but eating good and delicious too.
The Leafy Greens Cookbook (Ulysses Press) is the perfect cookbook for those who want to incorporate more of them into their diet. Ms. Anible varies the recipes from creamy smoothies to crunchy wontons and cabbage rolls. Yes, there are salads but they're mixed with such ingredients as peanuts and eggs to give a multi layered dish. There as also the usual vegetarian fare however it has a kick to it.There's a frittata of baby greens that blends baby kale and spinach with eggs, chive and onion. Arugula pizza makes an appearance, too , the perfect dish for any vegetarian get together.
Another plus is that Ms.Anible uses lesser known greens like Swiss chard and broccoli raab. Many cookbooks rarely mention these but she has plenty of good dishes with them. She also uses fennel and watercress too, again these are almost never given a thought. For those who are not well versed in the types of greens out there. there is a very handy and extensive guide on them in the beginning of the cookbook. She describes both in taste and texture and offers recommendations with how to cook each one.
Yes, it is hard to eat greens. However with a cookbook of easy recipes focusing on them, kale, bok choy and dandelions greens, to name a few never looked so good. The Leafy Greens Cookbook will not only having you waiting healthy but eating good and delicious too.
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